Recent Reviews

This recipe is very
under-seasoned. I
doubled the cumin,
coriander, and
turmeric, and I
added a cinnamon
stick. I also added
a cup of chickpeas
that had been soaked
overnight and then
boiled for a
half-hour by
themselves. In
addition, I added a
half cup of
currants, but I
might choose a more
assertive dried
fruit next time. I
cut down the
preserved lemon a
bit, but still used
most of a small
lemon. The cooking
time is very
understated for the
carrots and
turnips--they take
50 to 60 minutes to
get tender. Add the
yams after cooking
the other vegetables
for about 15 minutes so the yams do not
get too soft.

RonGK from California /

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I think that this dish could be spectacular with one subtraction and several additions:
1. Subtract the recipe for preserved lemons - it resulted in an overly bitter taste which almost ruined the dish. Instead I would in the future recommend 1/2 cup of lemon juice plus the grated rind of one lemon - avoiding the bitter pith.
2. Add some dried fruits to the dish to round it out: dried prunes, golden raisins, apricots, even dates - all add a sweet note and a bright color to the dish.

nbsydney /

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This recipe took a
lot more than 1 3/4
hours to prepare and
was a huge
disappointment.
Since the ingredient
list (which I had
shopped from) didn't
include the lemon
for the preserved
lemon, I used only
lemon juice from the
half I had left in
the fridge. Wish I
had read the reviews
about adding flavor.
This was flat. In
terms of ROI of time
and energy, this
dish just wasn't a
good use of mine.

mblackmon from Athens, GA /

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Bummer! I had such high hopes for this recipe. I made it a day ahead to let the flavors meld, as other reviewers suggested. However, I found that despite all of the herbs and aromatic spices, it was kind of flat.

A Cook from NY NY /

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The crunchy chick peas were the best part of this recipe. The root vegetable tagine was very bland. It needed WAY more spice. I would make this again but up the spices a lot. I served this on quinoa pilaf instead of cous cous to make it gluten free and used left over preserved lemon for a salad dressing for arugula and pomegranate salad.